Generously butter a 9-inch glass pie pan. In a large bowl combine cookie crumbs and the melted butter. Press mixture into pie pan using another pie pan to press crumbs in evenly and firmly. Set aside.

3

FILLING:

4

Combine sugar, cornstarch and salt in a medium size heavy saucepan. Stir in egg yolks using a wire whisk. Slowly stir in milk using whisk. Cook & stir over medium heat until mixture thickens and comes to a boil. (Be sure to stir constantly to prevent mixture from scorching.) Remove from heat and add butter and mint flavoring. Add food coloring at this time if desired. Cool completely and fold in half container of non-dairy whipped topping.

5

Pour filling into pie crust. Refrigerate for at least 5 hours or overnight. Top with remaining whipped topping and garnish with chunks of sandwich cookies right before serving.